Baked Oatmeal Recipe With Blueberries

This blueberry oatmeal bake is a simple way to prepare a healthy breakfast for the whole week in one go. It combines the heartiness of oats with the burst of fresh fruit for a texture that feels like a cross between oatmeal and a soft muffin.

You can bake it on Sunday and enjoy a quick, nutritious meal every morning without any extra effort.

Ingredients

Yields: 6 servings

• 2 cups rolled oats (old-fashioned oats)
• 1/3 cup brown sugar, packed
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups milk (dairy or almond milk)
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 cups fresh or frozen blueberries
• 1/2 cup chopped walnuts or pecans (optional)

Warm the Oven

Start by preheating your oven to 375°F. While the oven heats up, find a 2-quart baking dish or an 8×8 inch square pan. Grease the inside of the dish with a little bit of butter or a light spray of oil.

This ensures that the oats don’t stick to the sides, making it much easier to scoop out clean portions later and making the cleanup process a lot faster.

Mix the Dry

In a large mixing bowl, stir together the rolled oats, brown sugar, baking powder, cinnamon, and salt. Use a whisk to make sure the baking powder and cinnamon are spread evenly through the oats. If you are adding walnuts or pecans for a bit of crunch, toss half of them into this dry mix now.

Using rolled oats is important here because quick oats will turn too soft and mushy during the long baking time.

Whisk the Wet

In a separate medium-sized bowl, beat the egg until the yolk and white are fully combined. Stir in the milk, melted butter, and vanilla extract. Whisk these together until the mixture is a uniform color.

If you are using a non-dairy milk like almond or oat milk, make sure it is unsweetened so the bake doesn’t become too sugary. The fat from the butter helps give the oats a rich, satisfying flavor that keeps you full longer.

Layer the Berries

Spread about half of your blueberries across the bottom of the greased baking dish. If you are using frozen berries, there is no need to thaw them first; just toss them right in.

Laying a foundation of fruit at the bottom ensures that you get a burst of blueberry juice in every single bite. It also prevents all the fruit from sinking to the bottom of the oats while they cook.

Combine the Base

Pour the dry oat mixture over the layer of berries in the dish. Use a spoon to level out the oats so they form an even layer. You don’t need to press them down firmly; just make sure they are spread out to the corners of the pan.

The goal is to have an even thickness so the bake cooks at the same rate across the entire dish.

Pour the Liquid

Slowly pour the wet egg and milk mixture over the top of the oats. You want to pour it gently so you don’t disturb the layers too much. Give the pan a very light shake to help the liquid seep down into all the gaps between the oat grains.

You should see the milk level rise just to the top of the oats. Sprinkle the remaining blueberries and the rest of the chopped nuts over the surface for a nice presentation.

Bake to Gold

Slide the dish into the center of your oven and bake for 35 to 40 minutes. You are looking for a few specific signs of doneness. The edges should be a deep golden brown, and the center should be set so it doesn’t jiggle when you move the pan.

The top will look slightly toasted and crisp, while the inside remains soft and moist from the fruit and milk.

Let it Set

Once you pull the dish out of the oven, let it sit on the counter for about five to ten minutes. This cooling period is crucial because it allows the oats to finish absorbing any remaining liquid. If you scoop into it immediately, the bake might fall apart.

As it cools, it firms up enough to be sliced into clean squares or scooped into bowls. Serve it warm with a drizzle of maple syrup or a dollop of Greek yogurt.

Tips to Make it Perfect

• Don’t Use Quick Oats: Stick to old-fashioned rolled oats to get the right chewy texture; quick oats will turn into a paste.
• Watch the Butter: Make sure your melted butter has cooled slightly before adding it to the eggs so you don’t accidentally cook the eggs.
• Fruit Variety: You can swap half the blueberries for raspberries or blackberries if you want a mixed berry flavor.
• Add a Topping: A sprinkle of coarse sugar on top before baking adds a lovely crunch to the crust.

Can I make this oatmeal bake the night before?

Yes, this is a great recipe for overnight preparation. You can assemble the entire dish, cover it with plastic wrap, and let it sit in the refrigerator overnight. The oats will soak up the liquid while you sleep, which often results in a creamier interior.

When you are ready to eat in the morning, just take it out of the fridge and bake it as directed. You may need to add an extra five minutes to the baking time since the dish will be cold when it goes into the oven.

How do I store and reheat leftovers?

If you have leftovers, they keep very well in the refrigerator for up to five days. You can slice the bake into individual portions and store them in airtight containers. To reheat, simply place a square on a plate and microwave it for about 45 to 60 seconds.

You can also reheat it in a toaster oven if you want to bring back some of the crispness on the top. It is a perfect grab-and-go option for busy mornings when you don’t have time to cook.